Chef Wesley Robbins
Chef Wesley Robbins begins his journey at Blossom & Brie with over 28 years of fine-dining and events experience at high end restaurants and country clubs. He has catered for large groups of up to 600 and has created unique and personalized menus for the most discerning clients for in-home and smaller catered events.
He has had some interesting and unique experiences and the privilege of being on a team of chefs for a dinner at the James Beard House in New York, several International Pinot Noir Celebrations out in Oregon, and the Hearst Castle Anniversary Picnic in California. Chef Wesley considers his work at Blossom & Brie to be another one of those amazing opportunities.
Chef Wesley has always worked with local farmers and artisans and is extremely excited about the opportunity to work directly on the farm himself and grow and harvest food for use in his delicious creations. His dishes are made from scratch with the finest and freshest ingredients in our area, either from our farm or our local providers. When ingredients are unavailable locally, he takes great care in sourcing from responsible and reputable vendors.
Chef Wesley has always taken pride in delighting his guests with dishes that elevate their dining experience. He feels that the opportunity to then serve his creations within the natural environment and beauty of the farm is truly a complement to his dishes. It all comes together to create a very special and memorable place to celebrate.
